Classic Coq Au Vin Recipe

Servings

Font

Images Notes Nutrition

5 from 33 votes

Classic Coq Au Vin is a slow-braised chicken dish marinated in red wine and cognac, then cooked with bacon, pearl onions, mushrooms, and aromatic vegetables. The marinade tenderizes the chicken and infuses rich flavor. Browning the chicken and sautéing vegetables before deglazing with wine and stock yields a deeply savory, hearty stew perfect for comforting meals.

Prep Time

20 mins

Cook Time

2 hrs

Additional Time

12 hrs

Servings: 4

Calories: 1053 kcal

Course: Main Course

Cuisine: French

Ingredients

For the Marinade:

2 celery stalk roughly chopped
2 carrot peeled and roughly chopped
3 garlic smashed cloves
1 yellow onion peeled and roughly chopped
1 whole chicken fabricated
2 cups red wine
¼ cup cognac
½ cup olive oil
black pepper to taste
salt to taste

For the Chicken:

6 Bacon thick-cut, chopped strips
1 yellow onion peeled small diced
4 carrot peeled, thickly sliced
2 garlic finely minced
6 tablespoons all-purpose flour
1 leek peeled
1 flat-leaf parsley small bunch
4-6 thyme sprigs, fresh
2 cups red wine
5 cups beef stock or chicken stock
3 tablespoons olive oil
3 cups button mushrooms sliced in half
1 cup pearl onions peeled
black pepper to taste
salt to taste

Instructions

Cup of Yum

For the Marinade: Place the celery, carrots, garlic, onions, chicken, red wine, cognac, olive oil, salt, and pepper in a plastic zip bag and mix until all of the ingredients are combined, and the chicken is completely coated in the marinade. Place in the refrigerator overnight or for at least 4-6 hours.
Remove the chicken from the marinade, discard the marinade, and season the chicken lightly on both sides with salt and pepper. Set aside.
For the Chicken: Add the bacon to a large Dutch Oven Pot over medium-high heat and cook until crisp and browned.
Set the cooked bacon lardons aside and then add in the chicken and sear until golden brown, about 4-6 minutes per side.
Set the chicken aside, remove ½ of the oil in the pot and then quickly sauté the carrots, onions, and garlic quickly for 2 to 3 minutes. Stir in the flour until combined to make a roux.
Pour in the wine and add in the leek, parsley, and thyme bouquet garni (watch video), the stock, salt, and pepper, and the pan-seared chicken.
Add on the lid and cook over low heat for about 90 minutes or until the chicken is cooked and tender.
With about 15 minutes left in the cooking process add the olive oil to a large sauté pan over high heat and add in the mushrooms and pearl onions and cook for 5-7 minutes or until lightly caramelized.
Transfer the mushrooms and pearl onions to the coq au vin pot and mix in.
Serve hot.

Notes

Marinate chicken for at least 4-6 hours or overnight to maximize flavor and tenderness.
Cook bacon until crisp and set aside before searing chicken for better texture and flavor layering.
Use a bouquet garni of thyme, parsley, and leek for aromatic depth; rosemary or chervil can be added as alternatives.
Reheat gently over low heat to avoid drying out the chicken, about 20 minutes with a lid on.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months with proper thawing before reheating.
Sear chicken in batches if the pot is not large enough to avoid overcrowding and ensure good browning.

Nutrition Information

Calories 1053kcal (53%) Carbohydrates 39g (13%) Protein 51g (102%) Fat 68g (105%) Saturated Fat 18g (90%) Cholesterol 182mg (61%) Sodium 732mg (31%) Potassium 1372mg (29%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 13464IU (269%) Vitamin C 22mg (24%) Calcium 97mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 1053

% Daily Value*

Calories	1053kcal	53%
Carbohydrates	39g	13%
Protein	51g	102%
Fat	68g	105%
Saturated Fat	18g	90%
Cholesterol	182mg	61%
Sodium	732mg	31%
Potassium	1372mg	29%
Fiber	5g	20%
Sugar	12g	24%
Vitamin A	13464IU	269%
Vitamin C	22mg	24%
Calcium	97mg	10%
Iron	5mg	28%

* Percent Daily Values are based on a 2,000 calorie diet.